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Lunch / Curried Chicken Pasta Salad: The Ultimate Recipe & Guide

Curried Chicken Pasta Salad: The Ultimate Recipe & Guide

August 11, 2025 by NatalieLunch

Avocado Mango Pork Tenderloin: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, perfectly cooked pork tenderloin, infused with the vibrant flavors of the tropics. This isn’t just dinner; it’s an experience.

Pork tenderloin, a lean and versatile cut, has long been a staple in kitchens around the world. But the addition of creamy avocado and sweet, juicy mango elevates it to a whole new level. While the exact origins of pairing fruit with pork are debated, the combination speaks to a universal desire for balanced flavors – the savory richness of the meat perfectly complemented by the refreshing sweetness of fruit.

What makes this avocado mango pork tenderloin so irresistible? It’s the symphony of textures and tastes. The tender pork melts in your mouth, while the avocado adds a creamy smoothness and the mango bursts with tropical sunshine. It’s a dish that’s both elegant enough for a dinner party and simple enough for a weeknight meal. Plus, it’s a fantastic way to incorporate healthy fats and vitamins into your diet. Get ready to discover your new favorite way to enjoy pork!

Curried Chicken Pasta Salad this Recipe

Ingredients:

  • For the Chicken:
    • 1.5 lbs boneless, skinless chicken breasts
    • 1 tbsp olive oil
    • 1 tsp curry powder
    • 1/2 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 tsp black pepper
  • For the Pasta Salad:
    • 1 lb pasta (rotini, penne, or farfalle work well)
    • 1 cup mayonnaise
    • 1/2 cup plain Greek yogurt (or sour cream)
    • 1/4 cup mango chutney, finely chopped
    • 2 tbsp curry powder
    • 1 tbsp lemon juice
    • 1 tsp honey (or maple syrup)
    • 1/2 tsp garlic powder
    • 1/4 tsp ground ginger
    • 1/4 tsp salt (or to taste)
    • 1/4 tsp black pepper (or to taste)
    • 1 cup red grapes, halved
    • 1 cup celery, finely chopped
    • 1/2 cup red onion, finely chopped
    • 1/2 cup toasted slivered almonds (optional)
    • 1/4 cup chopped fresh cilantro (optional)

Preparing the Chicken

Okay, let’s start with the chicken. This is the foundation of our delicious curried chicken pasta salad, so we want to make sure it’s cooked perfectly and packed with flavor. I like to use chicken breasts because they’re lean and readily available, but you could also use chicken thighs if you prefer a richer flavor. Just adjust the cooking time accordingly.

  1. Season the Chicken: In a small bowl, combine the curry powder, garlic powder, salt, and pepper. This is our simple but effective spice rub. Rub this mixture all over the chicken breasts, making sure they’re evenly coated. Don’t be shy – we want that curry flavor to really shine through!
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering (but not smoking!), carefully place the seasoned chicken breasts in the skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). A meat thermometer is your best friend here – don’t guess! Overcooked chicken is dry chicken, and nobody wants that.
  3. Rest and Shred the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let it rest for at least 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, shred the chicken using two forks. You can also dice it if you prefer, but I find that shredded chicken incorporates better into the pasta salad.

Cooking the Pasta

While the chicken is resting, let’s get the pasta cooking. The type of pasta you use is really up to you, but I find that rotini, penne, or farfalle work best because their shapes hold the sauce nicely. Just make sure you don’t overcook it – nobody likes mushy pasta salad!

  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Salt is important here – it seasons the pasta from the inside out. Add the pasta to the boiling water and cook according to the package directions, but subtract about 1-2 minutes from the recommended cooking time. We want the pasta to be al dente, meaning it’s still slightly firm to the bite. It will continue to cook a little bit as it cools.
  2. Drain and Rinse the Pasta: Once the pasta is cooked, drain it immediately in a colander. Then, rinse it thoroughly with cold water. This stops the cooking process and helps to prevent the pasta from sticking together. Make sure to drain it well – we don’t want a watery pasta salad.

Making the Curried Dressing

Now for the star of the show – the curried dressing! This is what gives our pasta salad its signature flavor. I like to use a combination of mayonnaise and Greek yogurt (or sour cream) for a creamy and tangy base. The mango chutney adds a touch of sweetness and complexity, while the curry powder, lemon juice, and honey provide the perfect balance of flavors. Feel free to adjust the seasonings to your liking – taste as you go!

  1. Combine the Ingredients: In a large bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), mango chutney, curry powder, lemon juice, honey, garlic powder, ground ginger, salt, and pepper. Whisk until everything is smooth and well combined. Give it a taste and adjust the seasonings as needed. If you like a sweeter dressing, add a little more honey. If you prefer a tangier dressing, add a little more lemon juice.

Assembling the Curried Chicken Pasta Salad

We’re almost there! Now it’s time to bring everything together and create our masterpiece. This is where the magic happens, so get ready to enjoy the fruits of your labor.

  1. Combine the Pasta, Chicken, and Dressing: Add the cooked and cooled pasta and the shredded chicken to the bowl with the curried dressing. Gently toss everything together until the pasta and chicken are evenly coated with the dressing. Be careful not to overmix, as this can make the pasta mushy.
  2. Add the Vegetables and Fruits: Add the halved red grapes, chopped celery, and chopped red onion to the bowl. Gently toss everything together again. The grapes add a burst of sweetness, the celery adds a refreshing crunch, and the red onion adds a bit of zing.
  3. Add the Toppings (Optional): If you’re using toasted slivered almonds and chopped fresh cilantro, now’s the time to add them. Gently toss everything together one last time. The almonds add a nutty crunch, and the cilantro adds a fresh, herbaceous flavor.
  4. Chill the Pasta Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or preferably longer. This allows the flavors to meld together and the pasta salad to chill thoroughly. I find that it tastes even better after it’s been refrigerated overnight.
  5. Serve and Enjoy: Before serving, give the pasta salad a good stir. Taste and adjust the seasonings if needed. Serve chilled and enjoy! This curried chicken pasta salad is perfect for lunch, dinner, potlucks, picnics, or any occasion where you want a delicious and easy-to-make dish.

Tips and Variations:

Spice Level:

If you like a spicier pasta salad, you can add a pinch of cayenne pepper or a dash of hot sauce to the dressing. You could also use a spicier curry powder.

Vegetables:

Feel free to add other vegetables to the pasta salad, such as bell peppers, peas, or carrots. Just make sure to chop them into small pieces so they’re easy to eat.

Fruits:

Instead of red grapes, you could use other fruits, such as pineapple, mango, or raisins. Just make sure to chop them into small pieces.

Protein:

If you don’t want to use chicken, you could use other proteins, such as shrimp, tofu, or chickpeas. Just make sure to cook them according to the package directions.

Make it Vegan:

To make this pasta salad vegan, use vegan mayonnaise and vegan yogurt (or sour cream). You can also substitute the honey with maple syrup or agave nectar.

Storage:

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta salad may dry out slightly as it sits, so you may need to add a little bit of mayonnaise or yogurt before serving.

Serving Suggestions:

This curried chicken pasta salad is delicious on its own, but it also pairs well with other dishes, such as grilled chicken, sandwiches, or salads. You can also serve it as a side dish at a barbecue or potluck.

Make Ahead:

This pasta salad is a great make-ahead dish. You can prepare it up to 24 hours in advance and store it in the refrigerator until you’re ready to serve it. Just make sure to give it a good stir before serving.

Nut Allergy:

If you have a nut allergy, omit the toasted slivered almonds. You can substitute them with sunflower seeds or pumpkin seeds for a similar crunch.

Gluten-Free:

To make this pasta salad

Curried Chicken Pasta Salad

Conclusion:

This Curried Chicken Pasta Salad isn’t just another recipe; it’s a flavor explosion waiting to happen! I truly believe this will become a staple in your kitchen, especially during those warm summer months or whenever you’re craving something satisfying and a little bit different. The combination of creamy dressing, tender chicken, sweet bursts of fruit, and that warm, inviting curry spice is simply irresistible. It’s the perfect balance of sweet, savory, and tangy, making it a crowd-pleaser for potlucks, picnics, or even a quick and easy weeknight dinner.

But why is this particular recipe a must-try? Beyond the incredible taste, it’s incredibly versatile and adaptable to your preferences. You can easily adjust the level of curry powder to suit your spice tolerance – start with a teaspoon and add more to taste. Don’t be afraid to experiment with different fruits and vegetables too! Craisins or dried apricots would be fantastic additions, and if you’re not a fan of celery, try adding some chopped bell peppers for a similar crunch. The possibilities are truly endless!

Serving Suggestions and Variations:

This Curried Chicken Pasta Salad is delicious served chilled, making it perfect for meal prepping. Pack it in individual containers for lunch throughout the week, or bring it to your next barbecue as a side dish that’s sure to impress. For a heartier meal, serve it over a bed of lettuce or spinach. You can even turn it into a wrap by spooning it into a tortilla with some fresh greens.

Looking for some variations? Consider these ideas:

* **Vegetarian Option:** Replace the chicken with chickpeas or roasted tofu for a delicious vegetarian alternative.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for an extra kick.
* **Tropical Twist:** Incorporate some diced mango or pineapple for a tropical flavor profile.
* **Nutty Crunch:** Sprinkle some toasted almonds or cashews on top for added texture and flavor.
* **Herby Freshness:** Stir in some chopped cilantro or parsley for a burst of fresh flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a fantastic way to use up leftover cooked chicken, and it’s a guaranteed hit with both kids and adults. The beauty of this recipe lies in its simplicity and adaptability. You can easily customize it to your liking and create a dish that’s uniquely yours.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Curried Chicken Pasta Salad is more than just a recipe; it’s an experience. It’s a celebration of flavors and textures that will leave you wanting more.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you thought of the flavor, and how it was received by your family and friends. Your feedback is invaluable, and it helps me continue to create and share delicious recipes that you’ll love. Happy cooking!


Curried Chicken Pasta Salad: The Ultimate Recipe & Guide

A flavorful twist on classic pasta salad! This recipe combines tender chicken, pasta, and a creamy curry dressing with crunchy vegetables for a satisfying and delicious meal. Perfect for potlucks, picnics, or a quick weeknight dinner.

Prep Time15 minutes
Cook Time15 minutes
Total Time35 minutes
Category: Lunch
Yield: 6 servings
Save This Recipe

Ingredients

Ingredients:

1 pound pasta
1.5 pounds cooked chicken, diced
1 cup mayonnaise
1 cup plain yogurt
1 tablespoon curry powder
1 lime, juiced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup red grapes, halved
1 cup celery, diced
1/2 cup red onion, diced
1/4 cup chopped cilantro

  • 1 pound pasta
  • 1.5 pounds cooked chicken, diced
  • 1 cup mayonnaise
  • 1 cup plain yogurt
  • 1 tablespoon curry powder
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup red grapes, halved
  • 1 cup celery, diced
  • 1/2 cup red onion, diced
  • 1/4 cup chopped cilantro

Instructions

“`html

  1. Cook the pasta according to package directions. Drain and rinse with cold water.
  2. In a large bowl, combine the cooked pasta, chicken, celery, red onion, raisins, and cashews.
  3. In a separate small bowl, whisk together the mayonnaise, curry powder, mango chutney, lemon juice, salt, and pepper.
  4. Pour the dressing over the pasta mixture and toss to coat.
  5. Cover and refrigerate for at least 30 minutes before serving.

“`

Notes

  • For best flavor, chill for at least 2 hours before serving.
  • Add more curry powder to taste, if desired.
  • Cook pasta al dente to prevent it from becoming mushy when mixed with the dressing.

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